My family grew up on this yummy Cookie Cake dessert so it always makes me think of Sundays at home when I eat it now. That or Chocolate Sheet Cake. Sunday’s and America’s Funnest Home Videos of course! Did you ever watch that show? I know it’s sad but laughing at all of those people getting hurt with a slice of warm cookie cake was the highlight of my week.
Plus it was great family time. No kids fighting or running off to practices, just good ol’ family time.
Anyway, it’s a recipe that my Grandma always made for her family growing up and then my mom made it for us. It’s very moist and the warm flavors are so yummy especially during the winter. Plus, it’s easy to make and who doesn’t like easy??? I know that a lot of people don’t love raisins, but let me tell you that they don’t taste all chewy and gross in this like they do in other desserts. I am sure it’s because you let them boil away and the juices start to flow again.
This is such a nice change from the regular cookies or brownies and I just know your family will love it too!
Are Raisins Good for You?
Raisins are packed with energy and rich in fiber, vitamins, and minerals.
Raisins are high in sugar, but when eaten in moderation, raisins can aid digestion, boost iron levels, and keep your bones strong.
Nutritionally, Is There A Difference Between White and Black Raisins?
Black and white raisins yield about the same amount of nutrients.
They are also low-calorie and contain antioxidants, fiber and minerals.
Can Cake Be Frozen?
Most cakes freeze well with or without frosting.
Wrap tightly and place in freezer for up to 3 months.
Cookie Cake Bars
Cookie Cake Bars
Ingredients
By Grandma
- 1 Cup Raisins
- 1 1/2 Cups Water
- 1 teaspoon Baking Soda
- 1/2 Cup Shortening
- 1 Cup Sugar
- 1 Egg
- 2 Cups Flour
- 1/2 Teaspoon Salt
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Nutmeg
- 1 Teaspoon Vanilla
For the Frosting
- 1/3 Cup Butter, softened
- 1 Teaspoon Vanilla
- 2 1/2-3 Cups Powdered Sugar
- 1-2 Tablespoons Milk
Instructions
- Heat oven to 350
- Boil the raisins in the water until the water begins to discolor and the raisins get soft, about 1-3 minutes.
- Scoop 3/4 Cup of the raisin water into a measuring cup and set aside the raisins in another bowl.
- Discard remaining water in the pan.
- Dissolve the baking soda in the 3/4 cup of water.
- Mix the shortening and sugar and then add the egg.
- Alternate adding the dry ingredients and the soda water in a standing mixer. DO NOT OVERMIX.
- Add the vanilla and raisins and pour into a greased 9x13" cake pan.
- Bake for 20-25 min or until springy.
- Remove the cake from the oven and let cool.
For the Frosting
- Beat the butter until smooth and add the vanilla, powdered sugar and milk as needed.
- Spread onto slightly warm or completely cool cake.
Notes
cookie cake can be frozen for up to 3 months
Nutrition
Calories: 310kcal
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Samina @ The Cupcake Confession
I love how gorgeous these look and I am an absolute raisin fan so this cookie cake has my name written all over it! 😀
Sweet Basil
Yay!! Finally a raisin fan out there, haha!
M&MFASHIONBITES
Looks delicious 🙂
BLOG M&MFASHIONBITES : http://mmfashionbites.blogspot.gr/
Maria V.
Dani Mendocha @ Styled Variety
Wow, these look absolutely perfect for October! I will be adding these to my “to-bake” list for this Fall!
Sweet Basil
Hope you love them!
Lisa G
Looks and sounds delicious, I will be trying this very soon!
Sweet Basil
Thanks so much Lisa!
Karina
This cake looks delicious! I really like the idea of boiling the raisins so they aren’t dry in the cake!
Sweet Basil
It makes such a huge difference!